Raspberry and Pistachio Cheesecake
This stunning Raspberry and Pistachio Cheesecake is pure indulgence! It features a creamy pistachio filling, a homemade raspberry sauce, fresh raspberries, and crunchy crushed pistachios. Serve as dessert.
Servings: 8 people
Calories: 444kcal
Equipment
- 1 Hand held or electric whisk
- 1 springform pan
- 1 Food processor
Ingredients
Biscuit Base
- 250 g digestive biscuits
- 100 g of melted butter cooled
Cheesecake Filling
- 400 g of cream cheese
- 80 g pistachio paste
- 75 g of sugar
- A pinch of salt optional
- 250 ml heavy cream
- A drop of green food coloring optional
- ¼ teaspoon almond extract optional
- ½ cup of frozen raspberries
- ¼ cup of water
Cheesecake Topping
- 80 g of pistachio paste
- ½ cup of fresh raspberries
- ¼ cup of crushed pistachio
Instructions
Biscuit base
- Add the digestive biscuits to a food processor. Blitz until the mixture has an even crumb-like texture. Then, pour the crumbs into a bowl and add melted butter.
- Add the crumbled digestive biscuits to a square or circular springform pan and use a spoon or glass cup to firmly press the crumbs evenly into the base of the pan. This will create a solid biscuit base. Cover with plastic wrap and chill in the fridge for at least 30 minutes.
Raspberry sauce
- Add frozen raspberries and water to a pot. Then heat over medium heat for 2-3 minutes or until the raspberries soften and simmer for another 2-3 minutes. Once the sauce has cooled, add it to a blender and blend until smooth. Set aside to cool.
Filling
- Then, pour the double cream into a bowl and whisk for 3-5 minutes or until stiff peaks form.
- In a separate bowl, add cream cheese, sugar, salt, almond extract and pistachio paste and mix until evenly combined.
- Next, add one-third of the whipped cream to the cream cheese mixture and fold it in. Repeat this step with the remaining whipped cream until everything is fully combined.
- Once the pistachio cheesecake filling is ready, add half of it on top of the biscuit base and use a smoother to smooth the top evenly.
- Next, add spoonfuls of the raspberry sauce on top and use a skewer to swirl it into the pistachio cream cheese filling. Add the remaining filling on top and smooth again evenly.
- Pour pistachio cream over the filling and smooth evenly. If the pistachio cream is too thick, add ½ teaspoon of oil and heat it in the microwave for 30 seconds, and stir to loosen it.
- Cover the cheesecake with cling film and leave it to set overnight or for at least 6 hours in the fridge.
Cheesecake topping
- Pour the cooled raspberry sauce over the cheesecake. To make raspberry sauce, heat ½ cup of frozen raspberries in a saucepan with 1 tablespoon of water on low heat. Mash them and stir from time to time. The raspberries will eventually become liquid. Add more water if necessary to loosen the consistency.
- Next, add fresh raspberries in the middle of the cheesecake. Then add crushed pistachios around the edges.
- Serve this mouth-watering Pistachio and Raspberry cheesecake as dessert during special occasions.
Video
Notes
Whipped cream: Whipping the cream perfectly is key to a perfect cheesecake. Use cold whipped cream for the best results and make sure the whipped cream has stiff peaks. You can also use cold equipment to ensure that cream doesn’t melt quickly.
Cream cheese: Use full-fat cream cheese for the best results.
Chill: Make sure to chill the cheesecake for a minimum of 6 hours or overnight before you top it. You should also make sure that the topping is cool to prevent the cheesecake filling from melting.
Folding: Fold the whipped cream and cream cheese gently or the cheesecake won’t be airy and firm.
Nutrition
Serving: 129g | Calories: 444kcal | Carbohydrates: 29.2g | Protein: 7.38g | Fat: 34.32g | Saturated Fat: 17.615g | Polyunsaturated Fat: 3.59g | Monounsaturated Fat: 11.25g | Trans Fat: 0.229g | Cholesterol: 86mg | Sodium: 465mg | Potassium: 251mg | Fiber: 1.9g | Sugar: 13.76g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 1.79mg